@djzap
The Copper Kettle Cookbook, which I had decades ago, had a recipe for lamb shanks that I made many times. Your recipe sounds amazing. I thought you might like to see this one which requires less prep and is still pretty tasty.

http://www.kellyscookbook.com/entrees/lamb-shanks-beatrice.html

#food #cookiing #recipes #lamb #lambShanks #omnivore

Step-by-step I get tempeh ready

I make my own tempeh — as who doesn't, really? — and the current batch (Du Puy lentils and Kamut wheat) is very good.
https://leisureguy.wordpress.com/2022/11/24/lentils-kamut/

So I diced some and put it in a marinade to rest until dinner:

ponzu sauce, tamari, toasted sesame oil, Frank's RedHot Xtra Hot, mustard, a little Spanish smoked paprika. — I think I'll add a splash of rice vinegar.

I have that with some gai pan mue, mushrooms, scallions, ginger, and garlic.

#food #cookiing #tempeh

@GenOlivier
I generally do the same — that is, use up tofu quickly. I put it in the freezer one day, then into the fridge the next, and once it's thawed use it.

With the spongy character of the frozen-then-thawed tofu, once the water has been squeezed out, it will probably absorb marinade well, so I'm looking at these: https://www.veganfoodandliving.com/features/complete-guide-marinating-tofu/

I eat stir-fries mostly, and improvise what goes into them based on what's on hand.

#tofu #food #cookiing #vegan #WholeFood #StirFry